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This is really my daughter’s 16th birthday cake!
I created this recipe to get lots of extra veggies and protein into my kids’ diet and it’s one of their favourites! I often make it as a sheet cake, cut it up and send the squares in my kids’ lunches. It’s perfect to have on hand for a healthy snack, and it freezes well too!
Protein Treats uses Nutracelle Protein Powder with Prebiotic Fiber because it’s ideal for baking – https://nutracelle.com
INGREDIENTS:
1 LG Can | Pumpkin Puree (798 ml or 28 oz)
2 Cups | Dried Unsweetened Shredded Coconut
2 Cups | Natural NutraLean
2 Cups | Shredded Carrots
1 Cup | Zucchini
1 Cup | Egg Whites
2 Cups | Stevia
1 TBSP | Vanilla
2 TSP | Baking Soda
2 TSP | Baking Powder
1 TBSP | Cinnamon
1 TSP | Ginger
1 TSP | Nutmeg
1/8 TSP | Cloves
Use parchment paper, so it doesn’t stick. Place in well sprayed pans (use coconut oil), bake at 350 for 45 minutes. (reduce to 35 minutes if using a cake sheet).
Enjoy!! And don’t forget to make my Protein Cream Cheese Icing! https://youtu.be/1k5cIxxXluw?list=PLdw1m2XqA7MMWm2r_1JE3VdldaXLGnvqk
NUTRITIONAL FACTS PER SLICE (Makes 16 Slices):
Calories | 149.3
Fat (g) | 9.8
Sodium (mg) | 235.3
Carbohydrate (g) | 10
Fiber (g) | 4.3
Sugars (g) | 3.1
Protein (g) | 6.8
Make sure you SUBSCRIBE to get more yummy protein recipes each week!
xo Melanie
